INGREDIENTS:
- 300 g gnocchi
- 150 g Levoni Cooked Speck
- 2 potatoes
- Half an onion
- 30 g grated Parmesan cheese
- 1 sprig of rosemary
- Salt to taste
- Pepper to taste
PREPARATION:
Prepare the potatoes for the cream: peel them, wash them, and cut them into even pieces. Place them in a pot of hot salted water, add the sprig of rosemary, and cook for about 20 minutes. Remove the rosemary and mash the cooked potatoes with a fork. In a large pan, heat a drizzle of oil, add the finely chopped half onion, and let it brown. Add the Levoni Cooked Speck cut into cubes and sauté for 5 minutes, seasoning with salt and pepper to your taste. Meanwhile, cook the gnocchi in abundant salted water; when they rise to the surface, they are cooked. Add the gnocchi to the pan and toss them. Now assemble the dishes: spread the potato cream on the bottom, then add the gnocchi with the speck topping and serve.